White button mushrooms are one of the most widely consumed mushrooms in the world. They are available in shops all year round, but those who like mushroom hunting can usually find them after rainfall from late spring through to autumn. I love mushroom hunting, but I’m never sure if the ones I’ve picked are edible! So for safety I prefer to use the cultivated ones.
I love them; in pasta sauce, in risotto, in pies, in soups, in salads… they are so verstile. This dish is inspired by some “tapas” we had in Spain this Easter: grilled stuffed mushrooms made with Serrano ham (Spanish dry-cured ham), garlic and parsley. I brought some ham back from Spain so I used that for this recipe and added some sun-dried tomatoes for a personal touch. They are so delicious and easy to make, you should try them!
Little tip: They make a great appetiser for this mushroom risotto recipe.
This dish is inspired by some "tapas" we had in Spain this Easter: grilled stuffed mushrooms made with Serrano ham (Spanish dry-cured ham), garlic and parsley.
Ingredients
12 medium sized white button mushrooms
50g Serrano ham (or any dry-cured ham), finely chopped
2 or 3 sun-dried tomatoes, finely chopped
2 medium sized garlic cloves, peeled and finely chopped
Turn off the heat and add the chopped ham to the mixture.
Fill the mushroom caps with the mixture. (There will usually be a small amount of mixture left over).
Cook the mushrooms in a grill pan on a medium heat until they are light brown and serve.
Notes
What are "tapas"?
Tapas are typical in Spain. They are small portions of food, anything from some simple olives to a dish of paella, served to accompany a drink. In most parts of the country tapas are ordered and paid for separately, but in some provinces, especially Granada and AlmerÃa, the tapa comes free with each cold drink you order.
White button mushrooms are one of the most widely consumed mushrooms in the world. They are available in shops all year round, but those who like mushroom hunting can usually find them after rainfall from late spring through to autumn. I love mushroom hunting, but I’m never sure if the ones I’ve picked are edible! So for safety I prefer to use the cultivated ones.
Canada
Russia
Greece
Spain
Mexico
Brazil
Argentina
What a fantastic idea for hors deouvres!